Food manufacturers will have more reason to reduce added sugars in their products once the new Nutrition Facts Label becomes mandatory, and that’s especially true for makers of sweet baked foods. The Food and Drug Administration has mandated that a new Nutrition Facts Label include a line for added sugars, which is not on the current panel. Stevia and other… Read more »
In recent years, a trend for healthier lifestyles has emerged and consumers have become increasingly aware of the ingredients in their food and drinks. As EU sugar consumption figures reach nearly 32kg per person per year, sugar reduction has become the health trend under the spotlight. In fact, one month from today (April 6, 2018), the much-debated sugar tax will… Read more »
Tate & Lyle has announced Dolcia Prima Crystalline Allulose, a line extension to Dolcia Prima Allulose, a low-calorie sweetening solution that is said to provide the full taste and enjoyment of sugar, but without all the calories.
Archer Daniels Midland Co. (ADM) has been granted exclusivity in relation to the proposed purchase of Chamtor, a French producer of wheat-based sweeteners and starches.
Archer Daniels Midland (ADM) has developed two new sweetener brands made from stevia and monk fruit.
Flavour specialist Omega Ingredients has launched a ‘modern replacement for sugar’ that allows for both sweetness and ‘unprecedented’ mouthfeel.
The overcapacity of China’s high intensity sweeteners (HIS) may get eased due to the sugar tax policies made or considered by some countries, according to CCM’s research
Thanks to growing concerns about sugar, alternative sweeteners are on the rise and natural substitutes are becoming more and more accessible.
Its highly customizable, non-calorific blends of 100% natural essences and flavors can be used to create low or no sugar drinks, without sacrificing sweetness or mouthfeel.
Bayn has developed a cost effective solution for no-added-sugar chocolate, by using a steviol glycoside based composition containing natural flavours and other healthy ingredients, that according to test panels tastes as good as chocolate sweetened with sugar. “To replace sugar in chocolate is a well-known challenge in the industry, both in terms of taste and costs,” said Roger Aidoo, Ph.D.,… Read more »